GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
GREEK STUFFED CHICKEN BREASTS
Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.
Provided by Bibi
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
- Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
- Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g
GREEK STYLE GARLIC CHICKEN BREAST
This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.
Provided by Michael
Categories World Cuisine Recipes European Greek
Time P1DT35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken on grill until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
SPINACH AND FETA STUFFED CHICKEN
This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.
Provided by Amber Dawn
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
- Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Set aside.
- Divide spinach mixture between chicken breasts.
- Roll up and secure with toothpicks.
- Sprinkle with remaining salt and pepper.
- In same skillet, heat remaining oil over medium-high heat.
- Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Remove toothpicks.
Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8
GREEK STUFFED CHICKEN BREASTS
Though the name sounds dubious, I'm not expecting you to stuff a Greek into a chicken breast. This is from my stack of Taste of Home magazines - Light and Tasty, October/November 2005 issue. I've tweaked slightly to lower fat. Posted for Zaar World Tour II
Provided by SusieQusie
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400ºF. Line a 9 X 13 inch baking pan with foil for easier clean-up.
- In a small bowl, whisk lemon juice, basil, oregano, salt, garlic powder, pepper & 2 teaspoons olive oil. Set aside.
- In a nonstick skillet saute onion, garlic & red pepper in remaining 2 teaspoons of olive oil till onion is tender. Add spinach; cook & stir for 2 minutes. Remove from heat & stir in cheeses.
- Dry chicken; cut deep pockets in each, slicing horizontally almost to the bone.
- Fill each pocket with 1/4 cup spinach mixture, pinch edges of chicken closed to minimize ooze.
- Place chicken in baking pan. Brush reserved oil/juice/herb mixture over each piece.
- Cover and bake for 45 minutes. Uncover & bake 10-15 minutes more until chicken is done ( 170ºF on meat thermometer).
GREEK-STYLE STUFFED CHICKEN BREASTS
Explore the Mediterranean with Greek-Style Stuffed Chicken Breasts from My Food and Family. These Greek-style chicken breasts make a great entrée for a dinner party!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make 3-inch-long cut in one long side of each chicken breast to form pocket, being careful to not cut all the way though to opposite side of chicken. Place chicken in shallow dish; drizzle with 1/4 cup dressing. Refrigerate 30 min. to marinate.
- Heat oven to 375°F. Combine parsley and oregano. Mix cracker crumbs, garlic, 1/4 cup parsley mixture and remaining dressing. Remove chicken from marinade; discard marinade. Spoon about 3 Tbsp. crumb mixture into pocket in each chicken breast; place on rimmed baking sheet sprayed with cooking spray.
- Bake 25 min. or until chicken is done (165ºF). Meanwhile, combine cheese and remaining parsley mixture. About 5 min. before chicken is done, cook tomatoes in saucepan on medium heat until heated through, stirring occasionally.
- Drain tomatoes. Serve chicken topped with tomatoes and cheese mixture.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
FETA-STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with feta cheese. Great for entertaining.
Provided by TruBlue
Categories Stuffed Chicken Breasts
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
- Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
- Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
- Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
- Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g
More about "greek style stuffed chicken breasts recipes"
GREEK STUFFED CHICKEN {HASSELBACK} - SIMPLE …
From simplehealthykitchen.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 315 per serving
- Preheat oven to 350F. Line a sheet pan with parchment paper or spray with non-stick cooking spray.
- Place chicken on prepared sheet pan. Using a sharp knife make 5-6 slits on the back of the chicken about ¾ of the way through the chicken (careful not to slice all the way through).
- In a small bowl, mix olive oil, lemon juice, dill, parsley, garlic and salt and pepper. Brush chicken breasts (including inside the slits) with olive oil mixture. Set aside any remaining olive oil mixture.
- In a large bowl, add zucchini slices, yellow squash, tomato (or roasted red pepper) and red onion. Drizzle remaining olive oil mixture over vegetables and gently mix to coat.
GREEK STUFFED CHICKEN RECIPE WITH OLIVES, …
From foodal.com
Cuisine PoultryTotal Time 30 minsCategory ChickenCalories 711 per serving
- Stir together feta, oregano, olives, garlic, green onions, lemon juice, and olive oil in a medium-sized mixing bowl. Spoon onto chicken breasts, then fold top over. Sprinkle with salt and pepper.
- Bake for 20 minutes, or until cooked through no longer pink in the middle. An internal thermometer should read 165˚F when done.
BEST GREEK STUFFED CHICKEN RECIPE - DELISH
From delish.com
3.9/5 (7)Total Time 45 mins
- Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely.
- Transfer to a small baking sheet. In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic.
- Season with salt and pepper. Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons.
ONE PAN GREEK CHICKEN AND CAULIFLOWER · …
From easyfamilyrecipes.com
20-MINUTE STUFFED CHICKEN BREAST RECIPE
From themediterraneandish.com
CHEESY BACON RANCH STUFFED CHICKEN - EMILY BITES
From emilybites.com
STUFFED CRUMBED CHICKEN BREASTS | WOOLWORTHS TASTE
From taste.co.za
STUFFED GREEK CHICKEN - CHATELAINE
From chatelaine.com
GREEK STUFFED CHICKEN BREAST WITH LEMON SAUCE RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
AIR FRYER GREEK STUFFED CHICKEN BREAST - HERE'S HOW TO MAKE IT
From youbrewmytea.com
STUFFED CHICKEN BREASTS (GREEK STYLE) - TASTY KITCHEN
From tastykitchen.com
THE BEST GREEK STUFFED CHICKEN RECIPE - COOK.ME RECIPES
From cook.me
41 HEALTHY LOW-CALORIE CHICKEN BREAST RECIPES - ALL NUTRITIOUS
From allnutritious.com
BEST GREEK STUFFED CHICKEN RECIPE - HOW TO MAKE GREEK STUFFED
From delish.com
GREEK-STYLE STUFFED CHICKEN AND SALAD | GREEK RECIPES | GOODTO
From goodto.com
EASY GREEK CHICKEN THIGHS | GET ON MY PLATE
From getonmyplate.com
TOP 50 DELISH GREEK STUFFED CHICKEN RECIPE RECIPES
From dmax.youramys.com
MEDITERRANEAN STUFFED CHICKEN - FEELGOODFOODIE
From feelgoodfoodie.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love